Whisky Cheddar Spread

Ingredients

• 1/3 cup hazelnut
• 2 cups extra-old cheddar cheese, diced and at room temperature (10 oz/300 g)
• 1/4 cup butter, softened
• 2 tablespoons Scotch whisky or milk
• 1 tablespoon Dijon mustard
• 1/2 teaspoon black pepper

Directions

1. 1

   On small rimmed baking sheet, toast hazelnuts in 350°F (180°C) oven until golden and fragrant, about 6 minutes. Let cool; coarsely chop.

2. 2

   In food processor, combine cheese, butter, whisky, mustard and pepper until smooth.

3. 3

   Pulse in 1/4 cup (50 mL) of the hazelnuts just until mixed.

4. 4

   Scrape into bowl; sprinkle with remaining hazelnuts.

5. 5

   (Make-ahead: Cover and refrigerate for up to 3 days.).